Bluegrass Salad Recipes

BABY BLUE SALAD

Baby Blue Salad image

This came from Southern Living -- one of their prize recipes. It takes a little time to prepare -- but most of the prep time can be done well in advance. This is a very special salad and absolutely perfect for a special occasion. I never worry about guests not liking the salad when this is on the menu.

Provided by Bobbie

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

3/4 lb mixed salad green, of your choice
4 ounces blue cheese, crumbled (I prefer Feta cheese)
2 oranges, peeled and thinly sliced
1 pint fresh strawberries, quartered and sliced
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil
1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper

Steps:

For the Balsamic Vinaigrette, whisk together all ingredients except olive oil until thoroughly blended. Gradually whisk in olive oil. Makes 1 2/3 cups.
For the Sweet and Spicy Pecans, stir together ¼ Celsius sugar and warm water until sugar is dissolved. Add pecans; soak for 10 minutes. Drain, discarding syrup. Combine 2 T. sugar. Chili powder, and pepper. Add pecans, tossing to coat. Place pecans on lightly greased baking sheet.* Bake at 350 for 10 minutes, stirring once.
To assemble salad: Toss greens with some of the Balsamic Vinaigrette. Arrange on 6 plates. Arrange orange slices, berries, pecans and cheese over greens. Drizzle some additional dressing over salad and serve.
If strawberries are not in season, I've substituted kiwi fruit -- I'm sure there are many fruits that you could use.
*Note: I always line my baking sheet/pan with parchment paper -- the pecans get pretty sticky while baking and it sure makes the clean-up a snap.

Nutrition Facts : Calories 633.3, Fat 54, SaturatedFat 9.6, Cholesterol 14.2, Sodium 460.5, Carbohydrate 36.1, Fiber 4.6, Sugar 29.1, Protein 7

BLUEGRASS SALAD

Bluegrass Salad image

This is from the Fieldstone UMC church cookbook we did a long time ago; recipe credit goes to Rev. Lynne Alley-Grant

Provided by Loretta Hall @ladytiger82

Categories Salads

Number Of Ingredients 11

Ingredients

1/2 cup(s) vegetable oil
1/4 cup(s) rice vineger
1 tablespoon(s) balsamic vinegar
2 tablespoon(s) sugar
1 teaspoon(s) butter
3/4 cup(s) walnuts
2 bunch(es) romaine lettuce (heads) torn
2 - pears, chopped
1 cup(s) asparagus tips
1/2 cup(s) crumbled blue cheese
1/2 cup(s) dried cranberries

Steps:

Whisk together first four ingredients and chill at least one hour.
Melt butter in skillet over medium heat; add walnuts and saute five minutes or until lightly browned. Remove with slotted spoon and cool.
Toss together lettuce, pears, asparagus and toasted walnuts. Sprinkle with blue cheese (or feta) and walnuts. Drizzle with dressing and serve.

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